Summer galette!!! But the savoury version~ spinach and ricotta topped with zucchine 🌿 Ingredients 🌱 For the dough ~ 150g spelt flour A few fresh herbs chopped (I took some rosemary, thyme and oregano from the garden) 1 tsp sugar 120g cold salted butter, diced 2-3 tbsp cold water Filling 500g (before squeezing , I used 2x 250g boxes) frozen spinach, thawed and squeezed very well 160g fresh ricotta, drained of any liquid 55g Parmesan, grated 1 egg, beaten 1 garlic clove, crushed Sea salt and pepper to taste Pinch of chili flakes Topping 1 zucchine, sliced Olive oil Sea salt 1 egg yolk beaten with 1 tsp water (for brushing) Method 1. Start by making the dough, mix flour with sugar, herbs and add in the butter. 2. When consistency is sandy-like, slowly add in water. Be careful as adding too much will make the dough very sticky. Take to a floured surface when combined, knead a little and flatten with hand. Wrap and place in fridge for at-least 45 minutes. 3. In the meantime ~ squeeze spinach (really well, no one wants soggy galette) and drain ricotta if necessary. 4. In a medium bowl, mix spinach, ricotta, Parmesan, egg, chilli flakes, garlic, salt and pepper. Set aside. 5. Preheat oven to 200*C fan-heat. 6. Roll out the dough and pat a little flour over the base before placing spinach mixture in the centre. Spread mixture evenly. 7. Place zucchine slices over the mixture and brush with olive oil followed by sprinkle of salt. 8. Fold the edges of dough over the filling, make sure there are no holes. 9. Brush egg mixture over the dough and sprinkle with a little salt. 10. Place in the oven for about 25 minutes. Zucchine slices will be browning and galette should be golden. Let me know how you go...!!! 🌱🌱🌱✨